In vitro Inhibition of Fusarium by Lactic Acid Bacteria (LAB): Implication of Yam Disease Control for Economic Growth in Nigeria

R. Omodamiro, P. Ojimelukwe, R. Asiedu
  • British Journal of Applied Science & Technology, January 2015, Sciencedomain International
  • DOI: 10.9734/bjast/2015/12726

Biological control of fungal infection in yams using lactic acid bacteria

Photo by Surya Prakosa on Unsplash

Photo by Surya Prakosa on Unsplash

What is it about?

Fungal infections caused by usarium species are common in yams. use of chemical pesticides is being discouraged bacuse of possible toxicity to consumers. Biological control offers a safe method of post harvest control of Fusarium infection in yams. Lactobacillus nygmai was found to be an effective inhibitor of this fungus.

Why is it important?

Biological control of infestation during post harvest storage of yams offers a safe alternative for prolonging the shelf life of this food crop


Professor Philippa C OJIMELUKWE
Michael Okpara University of Agriculture Umudike, Abia state, Nigeria

Use of lactic acid bacteria offers effective control against yam rot casing organism thereby increasing the shelf life of yams in storage

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The following have contributed to this page: Professor Philippa C OJIMELUKWE